Dutch Chicken Casserole


12 ounces dried egg noodles

3 slices bacon, sliced

1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 inch pieces

1 – 10.75 ounce can condensed cream of mushroom soup

1 1/4 cups milk

1 – 8 ounce carton of sour cream

1/2 of a 4.5 ounce jar sliced dried beef, coarsely chopped (about 3/4 cup)

Celery leaves

Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.  Transfer noodles to an ungreased 3 – quart rectangular baking dish.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Drain on paper towels, reserve drippings in skillet.  Cook and stir chicken, half at a time, in the reserved drippings for about 4 minutes or until no longer pink.  Drain off fat.

In a medium bowl, combine soup, milk, and sour cream.  Add cooked chicken, soup mixture, and dried beef to cooked noodles in dish; stir gently to combine.

Bake, covered, about 40 minutes or until heated through, stirring once halfway through baking.  Sprinkle with bacon and celery leaves.  Make 6-8 servings.

Serve with a green salad and cornbread.


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